Our busiest canning "season" is during the summer and early autumn months while we are harvesting our garden vegetables.
During the winter months, we love lots of soups and stews.
Usually, when I cook meals or casseroles, I try to make enough for two meals to save time later. Half we eat now, and half gets frozen or canned for a convenient meal later.
During the winter months, we love lots of soups and stews.
Usually, when I cook meals or casseroles, I try to make enough for two meals to save time later. Half we eat now, and half gets frozen or canned for a convenient meal later.
For soup, I make a large stockpot full and have plenty left over to can.
Having jars of soup in the pantry, ready to just heat up is a huge time saver and works just wonderful for a cold winter day meal. Just grab one or two jars from the shelf and heat. Add a side salad or sandwich and you have an easy no-fuss meal! And one without the added sodium, additives or preservatives found in commercially canned soups.
